Tuesday, December 29, 2009

Peanut Butter Balls and Oreo Truffles

Traci requested the recipe for the peanut butter balls I gave out on Christmas Eve...

2 lbs powdered sugar
3 cubes melted margarine
4 T vanilla
2 1/4 c peanut butter
Melted dipping chocolate

Melt margarine. In large bowl combine sugar, vanilla, and peanut butter. Roll into balls and place on wax paper on cookie sheet. Cool in refrigerator. When set, dip balls in melted chocolate. Place on wax paper and refrigerate until chocolate sets.

This makes A LOT of balls. I would only make the full recipe if planning on serving lots of people or giving away as treats. Obviously the chocolate I used (Nestle chocolate chunks) was not working with me and they didn't turn out as pretty dipped balls.

Oreo Truffles
1 package Oreo Mint Cookies
1 8 oz package cream cheese, softened
Melted dipping chocolate

Crush cookies into fine crumbs. Add cream cheese and mix until well blended. Roll mixture into one-inch balls. Refrigerate balls until firm. Dip balls in chocolate and let set.

I much prefer these to the PB balls. I gave these out to our friends for Christmas treats but wanted to do something gluten-free for the Riggs people. :) I used Baker's chocolate bark for these and it worked better (although not totally perfect).

Monday, December 21, 2009


i think i'm going to switch my recipe book from blurb (headache) to tastebook. you can use professional recipes as well as add your own to the mix. LOVE the idea.


if you haven't heard of it - check it out. you can add in ALL professional and/or add in as many of your own as you'd like as well! so, after i get this graduate school application in, i think i'm going to jump on that. {yes, two years after i started the other one! :( }

Tuesday, December 8, 2009


I was planning on making banana bread on Saturday to use up some bananas. However, Riley insisted that we have muffins, not bread. So, I did a search for a banana muffin recipe on Tasty Kitchen. I found THIS and they turned out very yummy! They're not really a "healthy" muffin, and I'm sure they wouldn't be as yummy without the brown sugar topping...but sometimes you've got to live a little. :)

Monday, November 30, 2009

baked spaghetti

Baked Spaghetti

link above from coconut & lime. i'm also adding this site to our great recipe sites on the right as well... Coconut & Lime

i'm REALLY going to have to try this one out. it could be that i just started a 'better for me' diet today... but this looks delish!

Sunday, November 15, 2009

pumpkin cupcakes w/ cream cheese frosting

[recipe from REAL SIMPLE october 2009 issue]

1 18.5 ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15 ounce can pumkin puree

frosting: (mix following ingredients OR buy 'cream cheese frosting' from the store as i did to save a little time and money)
2 8 ounce bars cream cheese, at room temperature
2 cups confectioners sugar {powdered sugar}

24 pieces candy corn

heat over to 350*. line two 12-cup muffin tins with cupcake holders. prepare cake mix as directed but with the following change: add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. let cool.

meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. spread on cupcakes and top each with a piece of candy corn.

i made these for our halloween party a couple weeks ago. i'm not a huge fan of pumpkin flavor, but these are a great balance between sweet and fall-y. enjoy!

Tuesday, November 10, 2009

tasty breakfast idea

Orange-Spiced French Toast with Pomegranate-Orange Syrup

Can't stop baking!!

I can't help myself these days. I am constantly wanting to bake now that it isn't blazing hot outside. Plus, Riley thinks it's fun to help me and it's a good thing to do to occupy our time while Annie's napping. Plus, I'm a sucker for baked goods; candy isn't really a temptation to me, but I can't get enough when it come to homemade muffins, breads, cookies, etc. Anyway, I tried these cookies out yesterday to have for our FHE treat and I couldn't stop eating them! They are heavenly! I had to make a plate to give away to someone because I seriously could have eaten all two dozen in about 10 minutes.

I got the recipe from my friend's blog (Natalie Gardiner). I made up an egg substitute since I ran out of eggs and it worked fine! Also, Riley and Ryan both loved them even though there was quite a bit of coconut and I didn't know if it would be a turn off.

Here's what I copied and pasted from her blog:



1 1/4 c all purpose flour

1/2 t baking soda

1/4 t salt

1/2 c butter

1/2 c packed brown sugar

1/2 c white sugar

1 egg

1/2 t vanilla extract

1 1/3 c flaked coconut


Preheat oven to 350 degrees. Combine flour, baking soda, and salt. Set aside.

In a medium bowl, cream butter, brown sugar, and white sugar together until smooth. Beat in egg and vanilla until fluffy. Gradually blend in flour mixture. Mix in coconut.

Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown. Dont cook too long though or your cookies will be crisp instead of chewy. And believe me, YOU WANT CHEWY!

Cool on wire racks, or if you are me, just eat immediately!

Tuesday, October 27, 2009

Peanut Butter Cookies...my new addiction...

(Grandma West's Recipe)
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg (well beaten)
1 1/4 C. flour (I use Bob's Red Mill GF flour mix)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
If doing the GF version-1/2 teaspoon xanthum gum

Cream butter & peanut butter. Add sugar gradually. Add well beaten egg. Add dry ingredients. Chill dough... Bake at 375* for 10-12 minutes...with the GF version I do it for about 15 min.

Country Fair Caramel Apple Cakes

{i had these at my first meeting at this job last year. they are fabulous! i haven't actuall made them yet... but they are basically caramel apple - cupcakes version! super festive!}

1 2/3 cups all purpose flour
1 cup firmly packed light brown sugar
1 teaspoon cinnamon
½ teaspoon allspice
1 teaspoon baking soda
½ teaspoon salt
¾ cup applesauce
¼ cup sour cream
1/3 cup vegetable oil
1 tablespoon lemon juice
Caramel glaze (recipe follows)
½ cup chopped toasted walnuts (I used peanuts)
12 popsicle sticks

Preheat oven to 350 degree F
Combine dry ingredients in a mixing bowl
Stir in applesauce, sour cream, oil and lemon juice
Our into muffin tins fitted with paper liners
Bake 20 minutes
Let cool completely on wire rack

Spread Caramel Glaze over top of cupcakes and insert stick upright in center of each
Garnish rim of each cake with chopped nuts to resemble caramel apples dipped in nuts

Caramel Glaze
20 caramels
3 tablespoons milk
Melt caramels with milk in small saucepan over low heat; stirring until smooth.

The recipe suggests tying lengths of ribbon in each stick for a festive touch!

Banana Cookies

I bought a lot of bananas cause I got a bunch for really cheap last week, so now I have lots to use up! I wanted to try something other than banana bread and I found THIS RECIPE. We made them this morning and they turned out very yummy! (I used nutmeg instead of cloves.)

Sunday, October 18, 2009


1 box chocolate cake mix (any variety)
1 cube butter or margarine
2 eggs

Combine above ingredients and let chill in fridge for 15 minutes. Form small balls and place on cookie sheet. Bake at 350 for 7 minutes.

Soften 1/2 cube butter or margarine and 1/2 brick cream cheese. Add powdered sugar gradually until desired sweetness is reached (I probably added almost a cup). If the frosting gets too thick, just add a little milk.

Let cookies cool completely. Frost the flat side of one cookie and place another on top to form a "sandwich." I like to refrigerate before serving so the frosting will set. Depending on how big your balls of dough are, this will make 12 complete cookies (24 halves). Delish!

Wednesday, October 14, 2009


okay, this picture is from my phone sorry.

made this guac last night... and it had been WAY too long since the last time i made it.

2 avocados (soft but not mushy), cut into small pieces
3 roma tomatoes, diced (1 1/2 cups tomatoes)
1/2 cup finely diced onion (unless you like chunks of onion)
2 tablespoons diced green chilies (from small can)
1 garlic clove, finely chopped into tiny pieces
1 tablespoon chopped cilantro
2 tablespoons fresh lime juice
dash of pepper
1/4 teaspoon salt

mix all ingredients. cover and refrigerate for about an hour before eating.
enjoy with chips or enchiladas and rice.

Monday, September 7, 2009

enchiladas & mexican rice

I finally took a picture of our enchilada dinner before devouring it.
see enchilada recipe from april 2009

the rice is simple. use a small can of diced tomates with green chilies.
usually you would use 2 cups water with 1 cup rice. in this case just measure the water/juice from the can of tomatoes and add water to hit the 2 cup measurement. {don't measure the tomatoes though} then use 1 cup rice... and cook like normal or ~ 20 minutes.

Monday, July 13, 2009

Banana Brownies

I tried THIS recipe yesterday and I thought it turned out yummy! Since they were on sale at the farmer's market for 15 cents a pound, I bought more bananas than I knew we would use up before they got to the banana bread making stage. I wanted to try something other than my typical banana bread to use up the extra-ripe bananas, and this was a yummy option.

Monday, June 22, 2009

springy shells recipe

THIS looks tasty.

Pistachio Cake

1 box white or yellow cake mix (w/o pudding)
4 eggs
1 cup water
1 cup cooking oil
2 small packages instant pistachio pudding

Preheat oven to 275 degrees. Combine above ingredients and mix well according to cake package instructions. Pour batter into a non-stick or greased bundt or angel food cake pan and bake 10 minutes at 275 degrees, another 10 minutes at 300 degrees then 35 minutes at 325 degrees. (I followed these directions - but I honestly don't understand the gradual cooking.) The cake will be done when a knife, pushed into th ecenter, comes out clean.

Random side notes: When you grease the pan, use Crisco if you have it, if not, oil. then dust flour and make sure all areas are covered so the cake doesn't stick. Cool for 15-20 minutes and invert onto serving plate. Take a long knife and go around cake pan (inside and outside) to loosen cake before inverting it. Turn cake pan upside down and holding on to both sides give pan a quick shake and you can 'feel' if cake is loose enough so it doesn't come apart when you put on plate. If not loose enough, turn back over and run knife along outside edge as well as inside edge again.
Check the cake mix and see if there are any high altitude instructions. If it says to add a couple tablespoons of flour - or decrease water, follow that.

1 package instant pistachio pudding
3/4 cup milk
Beat together until thick. Fold in 1 - 8oz container of Cool Whip. Frost cooled cake and store covered in refrigerator. Yum!

I would definitely recommend trying this out... its so tasty and sweet. Unfortunately, the last time I made it was for Tim's birthday 2 or 3 years ago!!!

Chocolate Truffles

Chocolate Truffles

(from Cindy Stutts, Desert Valley Ward)

1 package oreos

1 8 oz. cream cheese

1 lb. "Merkens" chocolate disks

1) Crush Oreos in gallon size ziploc bag.

2) Blend together crushed oreos with cream cheese.

3) Scoop into balls onto wax paper or foil.

4) Melt chocolate in microwave for about 1 1/2 minutes, making sure to stir every 30 seconds.

5) Dip balls into chocolate using fork or dipping spoon. If you want to use any type of sprinkles, put them on while the chocolate is still "wet".

6) Place back on foil until chocolate has hardened. You can place in refrigerator but for no longer than 5 minutes or chocolate will crack.

This recipe will make 24 truffles

The Merkens chocolate can be purchased at:

ABC Cake Decorating and Party Supply

2853 E Indian School Rd

Phoenix, AZ 85016

(602) 224-9796

They are open Monday though Friday 9:00 a.m - 5:30 p.m

Saturday 10:00 a.m. - 3:00 p.m.

You can also use the chocolate that is sold at places like Michael's but it has a waxy taste instead of pure chocolate, or regular chocolate chips but they are a heavier coating and not as "professional" looking if you're using for a formal ocassion.

You can also melt the chocolate in a crock pot and then the chocolate won't harden while you are dipping the balls.

*These are also good made with peanut butter oreos or the "cheap" Walmart brand orange cream cookies and dipped in white chocolate.

Posted by Mom

Saturday, June 6, 2009

Cheddar Chicken Casserole

1 lb. chicken breasts
3 green onions, cut up
1 C. elbow macaroni
2 C. water
3 celery tops
1/2 C. cashews
1 C. shredded cheddar cheese
2 cans cream of chicken soup (+2/3 C. broth)
3/4 C. crushed cheddar cheese crackers

Simmer chicken breasts in water with onions and celery tops until tender, about 25 minutes.  Strain off broth and reserve.  Let chicken cool slightly, then skin, remove meat from the bones, and break into chunks.  Cook macaroni in boiling salted water until almost tender; drain and turn into greased 2 quart casserole.  Put in chicken, then shredded cheese and nuts and pour in soup (thinned with 2/3 C. broth).  Top with crackers and bake at 350 degrees for 3- minutes until bubbling hot.

(Recipe from Betty West)

Friday, June 5, 2009

Golden Graham Treat

Grandma West's recipe...

Gluten Free version:
8 cups of Honey Nut Chex
8 cups of Corn Chex
1 C. slivered almonds

The original:
small box Golden Grahams Cereal
small box Corn Chex
1 C. slivered almonds

This part is the same for both:
1 C. sugar
3/4 C. Karo syrup
1 cube of butter
dash of salt

Combine sugar, Karo syrup, butter and salt and bring to a boil. Boil 1-2 minutes.

Pour over cereal & nuts. Stir well. Serve in bowl.

Saturday, May 30, 2009

Mac & Cheese Primavera

I tried THIS recipe last night. It was pretty yummy and, most importantly, quick and easy! I just took the veggies out for Riley.

(I didn't add the green beans and my basil wasn't fresh.)

Friday, May 22, 2009

Ham & Scalloped Potatoes

Yep...you guessed it...from mommy
This is one of my ALL TIME FAVORITE meals
Preheat oven to 350 degrees.
3lb ham
whole cloves
In small bowl mix 1/2 tsp ground mustard, 1 T vinegar, 1/4 cup brown sugar

Cut ham both ways (as seen in the picture). Stick a whole clove in each space (where the cuts meet...if that makes sense) Bake for an hour with the cloves in.

Take ham out & remove the cloves after 1 hour is up. Spread the glaze over the top of the ham & bake for another 30 minutes.
I prefer to get ham with no skin, the glaze really seeps in better that way!

Scalloped Potatoes:
6 Medium potatoes (about 4 cups) sliced into small pieces.

In a sauce pan:
melt 3 T of butter on low heat, add 3 T of flour and a little bit of salt & pepper. Stir until smooth & bubbly. Stir in 2 1/2 cups of milk (I use rice milk). Add some minced onion for flavor. Heat to a boil. Boil & stir for 1 minute.

In a 9x13 pan: put the potatoes in and pour sauce over. I like to mix it a bit to make sure it gets all over.

Bake 30 minutes covered. Remove cover & bake for another 30 minutes.

I like to put the ham in for 30 minutes, then put the potatoes in. 30 minutes later remove the cloves & cover from the potatoes. Then, cook for the last 30 minutes. Sometimes the potatoes need a little more time then an hour total. So, I remove the ham, let the potatoes bake for a bit longer, then put the ham back in for a few to get warm.

Sweet & Sour Chicken

Also one of my mom's recipes...this is SO delish
Sweet & Sour Chicken

2 or 3 boneless, skinless chicken breast (cut up into small pieces)
1 can of pineapple chunks
1/4 cup brown sugar
2 T cornstarch
1/4 cup apple cider vinegar
1 T soy sauce
3/4 cup chopped green pepper

In a bowl, put: juice from the pineapple, brown sugar, cornstarch, vinegar, soy sauce and mix well.

Cook chicken in a skillet/pan. After chicken is close to being done, add chopped peppers (if you like the peppers more cooked add them earlier). Next, add pineapple chunks and pour sauce into the pan. Let it cook for a bit, until the sauce thickens.

Best if served with rice :)

Raspberry Dessert

My mom makes this YUMMY raspberry dessert. Here is the gluten free version of it: Start with a package of MI-DEL Arrowroot animal cookies. Put all of the cookies into a food processor and mix until they are all crumbs.
In a 9x13 pan cover the bottom of the pan with a nice layer of crushed cookies. Set aside a little bit to put on top.

Next, get the raspberry sherbet, put it into a bowl and let it soften a bit.
After the sherbet has softened add a container of cool whip and mix.
Pour the sherbet & cool whip mix into the pan, over the layer of cookie crumbs. Put the rest of the crumbs on top. Put in freezer and let harden.

After a couple of hours, or whenever you want...ENJOY!
My mom uses Mother's Macaroons cookies...which are NOT gluten free

Thursday, May 21, 2009

Here's One

I want to try this:

Frozen Grasshopper Squares

Looks easy and delish!

Thursday, May 14, 2009

links to recipes

I think I'm gonna have to try this CHICKEN WON TON SALAD recipe out. I found it on the unwrapped link that Jill had on her blog today... seriously looks delish!

Also ran across Baked Lemon Pasta on The Pioneer Woman site. It looks mighty tasty! If you want the step-by-step directions that she provides on her site go here.

Monday, May 11, 2009

I want to try this Tortilla and Black Bean Pie out sometime soon... but I don't have a springform pan. Ideas? Or are those pans cheap?

Fabulous Apricot Cheese Ball

1 pkg cream cheese
1/3 cup shredded/flaked coconut
1/2 cup shredded cheddar cheese

apricot preserves/jam
diced green onions
walnuts/pecans chopped small

mix first 3 above ingredients and form into ball or square

pour apricot preserves over ball (and add if ball is getting too dry)
sprinkle with green onions, walnuts and craisins (i usually add about the same amount of each - but that's up to your own liking i guess)

serve with an assortment of crackers.

i made this for a girls get together this last weekend and the plate was scrapped clean! and of course, i made this for mom's retirement party as well. no pic - sorry.

Saturday, May 2, 2009

Better than 'anything' cake

1 chocolate cake mix
1 can of sweetened condensed milk
1 container of caramel sauce (you don't have to use the whole thing, I didn't)
cool whip
1 heath candy bar

Bake cake according to directions. After it cools poke several holes in it. Pour the can of s&c milk over it, spread and make sure it gets into all of the holes. Next, pour the caramel over and do the same thing (spread & make sure it gets in all holes.) After that spread cool whip over the top & crush heath bar on top. Refrigerate until ready to enjoy.
I like to add more cool whip to my piece when I cut it :)

Tuesday, April 28, 2009

Easy and Yummy Cookies

I made these the other day for the first time in a while and since I have the recipe memorized, I thought I'd put it on here. :)

1 box yellow cake mix
2 eggs
1/2 cup vegetable oil
chocolate chips (as many as you want)

Mix all ingredients and bake at 350 for 7-9 minutes. Do not over bake!

These are yummy and fast! If I ever see cake mixes go on sale for a great deal (sometimes like 69 cents!) I stock up so I have them on hand for making a quick batch of cookies.

Saturday, April 18, 2009

ok are you ready?

FRIED ICE CREAM! :) minus the fried haha.

(this is not my original recipe, stolen from Cami Clay.)

Vanilla Ice cream.
cinnamon & sugar mix.
frosted flakes.

get a handful of vanilla ice cream (if you're cold blooded like me, have someone else do this part)
smash it into a ball.
roll it in the cinnamon & sugar.
Crush up the frosted flakes. Roll the ball of cinnamon covered ice cream into the frosted flakes until covered.

put back into freezer until hardened. ENJOY!!!! :)


Monday, April 13, 2009

Chicken Pot Pie

(from Jill - from Michelle)

1/3 cup butter
1/4 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 cups cooked, cubed chicken [I boiled the chicken, then cut them up... and so did Jill]
2 cups (1 can) chicken broth
1 chicken boullion cube
2/3 cup milk
10 oz. frozen veggies (or a mix of frozen veggies and fresh carrots and celery as well....boil the vegetables a bit before adding them in, so they soft)
2 refrigerated Pillsbury pie crusts

1. Melt butter, add onion, flour and slowly add broth, boullion, milk, and cook until thick.
2. Add spices, chicken, and veggies to the mixture, and pour into pie plate lined with one crust.
3. Place the second crust on top, pinch together the edges, slit the top to vent and wrap the edges in foil (if you want to) to keep them from browning too much. [I didn't use the foil - and it turned out perfectly golden brown and crispy.]
4. Bake at 400 until golden brown - about 45-60 minutes.

Someday I will get myself a pie pan. Never had one... might just need one! :O)

I'm sorry there are not pictures right now... my batteries are charging. The pot pie pics might be uploaded with the Europe pics! haha.

Rice Krispies minus the krispies- plus rice chex

6 cups of Rice Chex
3 tablespoons of butter
4 cups miniature marshmallows

Melt butter in a large pot on the stove.
Add marshmallows and stir until melted.
Add chex & stir.

Grease a 9x13 cake pan and pour mixture into it.

Wait about 30 minutes until set up & ENJOY

Puppy Chow/Muddy Buddies

9 cups of Rice Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1-2 cups powdered sugar

*Put Rice Chex in a large bowl & set aside

*In a microwaveable bowl put the chocolate chips, peanut butter, butter and vanilla
and microwave for 1 minute. Stir & microwave for 30 more seconds.

*Pour chocolate mix over chex & stir until all chex are covered evenly.

*Pour 1 cup of powdered sugar over the chex and stir. Add the 2nd cup slowly while stirring until mix is covered.

Sit back & enjoy

Potato Wedges

My appetizer:

Potato Wedges
Preheat oven to 400

Get as many potatoes as you need or are hungry for.

Cut into fourths long ways.

Spread out on a lightly greased cookie sheet.

Season with salt & pepper.

Bake for 30-40 min. or until they are cooked to your liking.

Enjoy with lots of ketchup.


Well, Mindy and Traci can tell you if they loved this cheese cake or not. Personally, it is my favorite ever (maybe cause it's what I grew up with). I seriously like it better than any other cheesecake I've tasted (other than Cheesecake Factory, I suppose). Plus, it is the easiest thing in the world to make.

1 graham cracker crust
1 can sweetened condensed milk
1 8 oz. brick cream cheese
1/3 cup lemon juice

mix last three ingredients and pour into crust

let chill over night and all day till it's time for dessert

Enjoy plain or with whatever toppings you want.

New Recipe

I made homemade chicken pot pie last night from a recipe jill gave me a while back.

but i'm not posting pictures or the recipe until i see another recipe on here :o)
(and until jill says it's okay to post her recipe)

Saturday, April 11, 2009

the funnnn has arrived.

thank ya very much, (i hope you know what thats from!)

OK. my go-to dinner recipe:

Cut up 1 lb of boneless skinless chicken.

cook in pan.

pour in 3/4 C. water.

then add Lawrys taco seasoning.

Warm up can of refried beans, with cheese. (like gran)

Warm up either taco shells or large tortillas.

Put Chicken & beans & (ketchup) salsa into taco shell or tortilla & ENJOY! :)

Friday, April 10, 2009


i think you should post your favorite appetizer or starter to a meal...
this could be a salad, soup, dip, anything.

AND then do another post with your go-to dessert.

Tuesday, April 7, 2009

Hearty Party Rolls

2 packages Pepperidge Farm "party rolls" (any rolls really)
1/2 pound Swiss cheese, shaved/thin slices
1/2 pound Virginia ham, shaved
2 sticks butter (may cut back)
2 tablespoons mustard
3 tablespoons poppy seeds
2 tablespoons Worcestershire sauce
1/4 cup brown sugar

Cut roll in half. Leave rolls in aluminum pans. Fill with cheese and ham - about 1 piece each per roll. Melt butter, mustard, poppy seeds, Worcestershire sauce, and sugar. Bring to a boil then spoon over the rolls. Let stand at least 2 hours. Best overnight. Bake at 350 degrees for 15 minutes.

I made these with my sis-in-law in Utah on Christmas morning last year and they were SO good!

Mexican Food

Well, mexican food is one thing I can eat :) We usually have tostadas/burritos atleast once a week.

MY tostadas go like this:

Open a can of refried beans and put in a sauce pan on the stove. After they are heated to your liking remove them from heat.

Warm some tostada shells in the microwave for about 10-15 seconds.

Take a spoonful of beans and put it on the tostada.

Add whatever toppings you would like.

YES I add ketchup to mine :)

mom's (riggs) enchiladas

mom- edit as necessary

1 lb. skinless boneless chicken breasts
1 cup shredded mild cheddar cheese
10-15 corn tortillas
1 can old el paso enchilada sauce (mild or medium - your call)
lettuce, tomato

cut chicken into small pieces
cook chicken and add 1 packet taco seasoning along with 1/4 cup water
cook until water is cooked out
place chicken in crockpot over low with 2/3 cup water and 1 packet taco seasoning. cook for 4-6 hours, then remove from water and shred with fork.

while chicken is cooking, start heating corn tortillas [either quickly heat in vegetable oil, or heat in pan - plain] i've done both ways, just depends on my mood.

scoop chicken down center of a tortilla, then add a little cheese. roll and place in 9x13 glass dish. continue with remaining tortillas/ chicken. top with enchilada sauce and sprinkle with cheese.

cook at 350* for 15 minutes.

serve with shredded lettuce and diced tomato.

breakfast for dinner

we love to have breakfast for dinner. we have that along with enchiladas and spaghetti the most often.

if you are like me, then you would enjoy some hashbrowns along with some eggs, and sometimes even pancakes or waffles.

dice 1/2 green pepper and 5 potatoes (enough for leftovers for breakfast the next day), the smaller the quicker they will cook

heat up 2-3 tablespoons olive oil over medium-high heat.
add diced potatoes and cook over medium heat for about 20 minutes.
add 1 teaspoon seasoning salt at the beginning - if desired.
when the potatoes are about 5 minutes away from being done, add 1 tablespoon original mrs. dash and green peppers

i like the potatoes a little crispier, so i turn up the heat for the last couple minutes and keep a close eye on them.

then fry up or scramble up some eggs to go along with them. serve with ketchup - if desired. :o)
and that's my go to meal.

Monday, April 6, 2009

ok. so my go to recipe is very simple.

i use a pound of ground beef and brown it in a skillet with a generous amount of garlic salt.
when the meat is done i add a jar of traditional ragu (cringe all you want i love it!).
and i always use angel hair pasta.

it's one of the few ways i can get sage to eat veggies without realizing it! :)

anyways! that's one i usually make once a week.

i'm so excited about this blog! ok. mindy + traci...your turn!

Sunday, April 5, 2009

The "Usual"

I submit that everyone post their go-to recipe, the one that you feel like you make "all the time." I know I have a few standard meals that I reuse on a regular basis because they're easy and I usually have the ingredients on hand. So, what about your "regulars"? Maybe I can incorporate some of your favorites so that we don't get sick of the ones I feel like I'm making all the time.

Here's one of mine that I usually make about once a week. (I've never had an actual recipe for this. It's just what my mom does and her mom did the same. I just wing it, so I'll try to make it clear enough that you could duplicate this meal without too much trouble.)

Chicken Enchiladas

One to two chicken breasts, cooked. (I usually cook mine in the crock pot for 4-5 hours on low with a little water and taco seasoning in it.)
One can cream of mushroom soup
Approx. 1/2 cup milk
One small can green chiles
Approx. 1/2 cup sour cream
Shredded cheese (I usually use cheddar)
Tortillas (I usually make six enchiladas total for our small family.)

Preheat oven to 350 degrees.

Shred cooked chicken.
Combine cream of mushroom soup, milk, green chiles, and sour cream. Mix well.
Spread a spoonful of mixture on the bottom of pan (I usually use a glass 9x9 pan).

Create enchiladas by placing a spoonful of chicken, large spoonful of mixture, and some cheese inside a tortilla. Fold into enchilada form. Stack enchiladas very closely together in pan. Spread remaining sauce mixture on top. Sprinkle cheese on top (the more the better, in my opinion).

Put in oven for 20-25 minutes.

You can serve this with whatever toppings, but they are delicious plain! I know you Riggs aren't big sour cream eaters, and same goes for Ryan, but he loves these! It's not like there's a strong sour cream taste; it's mainly to make a good consistency for the sauce.

Let me know if this isn't clear or if you have questions!

White Chocolate-Raspberry Cheesecake Bars

12 OREO Cookies, finely crushed
2 Tbsp. butter, melted
3 squares BAKER'S White Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/4 cup red raspberry preserves

Heat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.

Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

Side notes: I made this for the first time with Jill's homemade raspberry jam last October & it was way better than it was when I made it last night - but I've never heard anyone say a bad word about this!


This will be a perfect spot to share recipes from our own homes and encourage each other to save money by cooking up meals at home! Share your tips, recipes, other recipe sites, meal planning suggestions, and more! Be sure to tag your recipes posts so we can easily find the recipes later by type.

I look forward to seeing your recipes fam!

Jill, this blog header is fabulous! LOVE it!